mash potato

Quality chicken stuffed with garlicky butter and crispy bacon, coated in golden breadcrumbs. Delicious!

Chicken Kiev

rashers of smoked streaky bacon

olive oil

chicken

plain flour

eggs

breadcrumbs

sunflower oil

baby spinach

lemons

garlic

½ a bunch of fresh flat-leaf parsley (15 grams)

unsalted butter (at room temperature)

cayenne pepper

800 g Maris Piper potatoes

broccoli

unsalted butter

https://www.youtube.com/watch?v=TF2NKtbpPCc

These spiced, crispy hot potato balls squashed into buns with mango and pomegranate chutney, fresh mint yoghurt and Bombay mix sprinkles are to die for. Ridiculously delicious.

Indian-style chip butty

potatoes

400 g sweet potatoes

ginger

red chilli

garam masala

mustard seeds

mango chutney

pomegranate

fresh mint (30 grams)

natural yoghurt

soft rolls

g Bombay mix

Extraordinarily delicious, this corker of a recipe is super nutritious and comforting – and guaranteed to put a smile on anyone’s face. Think of this as another principle recipe and let it bend and flex to work for you. Have fun with it. 

Allotment cottage pie

g dried porcini mushrooms

leeks

carrots

500 g swede

celeriac

rosemary

cumin seeds

g unsalted butter

splash of semi-skimmed milk

onion

Marmite

tomato purée

x lentils

Salmon is loaded with omega-3 fatty acids, which are important for the structure of the brain and for heart health, too.
Give fish a gourmet makeover with a nutty crust and serve with a tasty two-veg mash.

Pecan-crusted salmon with cauliflower mash

Desiree potatoes, peeled,

cauliflower,

milliliters (1/4 cup) skim milk, warmed

(1 cup) fresh white sourdough breadcrumbs

(1/4 cup) pecans, finely chopped

tbsp chopped fresh continental parsley

Dijon mustard

tsp honey

(about 125 grams each) skinless salmon fillets

Olive oil spray

green round beans, to serve

broccolini,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751742110001&=domain=taste

5348771529001-5751742110001

Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch

Sausages with pan cooked chutney and leek mash

milk

extra virgin olive oil leaves

sage leaves picked

onions

cinnamon stick

balsamic vinegar

higher-welfare pork sausages

If you’re looking for a celebratory treat of a dish, this is it. And you can’t have good old lamb roast without mint sauce and epic gravy – dead easy, but so bloody tasty. It’s got to be the perfect Easter lunch.

Leg of lamb with amazing gravy

2.5-3 kg leg of lamb

red onions

g unsalted butter (at room temperature)

½ a bunch of fresh thyme

½ a bunch of fresh rosemary

port

litre chicken stock

extra virgin olive oil

nutmeg

mint

red wine vinegar

brown sugar

This meatloaf with mashed potato and peas is practically a meal in one!

Cheesy mash-topped meatloaf

brown onion, finely chopped

garlic cloves, crushed

beef mince

peas

egg, lightly beaten

barbecue sauce

tomato sauce

parsley leaves

desiree potatoes, peeled, chopped

butter, chopped

cheddar

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

Mash-topped beef & Guinness pie

celery

bay leaves

500 g stewing beef (2.5cm dice)

flour

Guinness

ml milk

butter

A rich, hearty and easy veggie pie, topped with fluffy sweet potato and crisp zesty breadcrumbs.

Vegan shepherd's pie

600 g Maris Piper potatoes

600 g sweet potatoes

g dairy-free margarine (or use butter

coriander seeds

½ a bunch of fresh thyme (10 grams)

350 g chestnut mushrooms

sun-dried tomatoes

vegan red wine (or regular red wine if you’re not vegan), optional

100 ml vegetable stock

x chickpeas

parsley

lemon

g breadcrumbs

https://www.youtube.com/watch?v=jsgPy-K8ogk

Bubble and squeak is a dish created out of leftovers and it’s become one of our great British recipes. The first recorded recipes for it were written in the early 1800s, when any roasted shredded meat or vegetables left over from Sunday’s dinner would be fried in the pan the next day to create this big and beautiful veggie patty. But it’s so damn good you shouldn’t have to wait for leftovers to enjoy it, so I’m giving you this recipe as a guide. As long as you use 60% potato, you can make the rest up using whatever you’ve got to hand – vegetables, crumbled chestnuts, herbs, crispy bacon or leftover meat. In the cockney cafés they call this ‘bubble’, and serve it alongside eggs for breakfast. Because it often sits in the pan for ages getting dark and crispy, it tends to take on a fairly dark grey and rather ugly colour, but ironically, those are often the tastiest bubble and squeaks of all.

Bubble &amp; squeak

kg fluffy potatoes

vegetables

herbs

Swap regular mash for a sweet potato version, full of vitamin C and fibre. Mashed sweet potatoes are great as a topping for shepherd's pie, or as a veggie side

Sweet potato mash

sweet potatoes

tbsp butter

Boil the potatoes in salted water for 10 mins or until tender, how long they take will depend on the size of the cubes. Drain very well and leave to steam dry for a couple of minutes.

Tip the potatoes back into the pan and mash with 1 tbsp butter using a fork or masher, then season well. Serve with the extra butter and more seasoning on top.

A low-fat, but creamy and delicious mash that's made to be eaten with sausages

Caramelised shallot mash

shallot (about 6), thinly sliced

thyme

½ tsp caster sugar

2kg Maris Piper potato

Heat a large frying pan. Melt a knob of the butter and add the shallots and thyme sprigs. Cook over a low heat for 20 mins, stirring occasionally, until soft and golden. Add the sugar and cook 5-10 mins more until light brown.

Meanwhile, boil the potatoes for 15 mins or until soft. Gently heat the milk and remaining butter in a small pan, just until boiling, then drain the potatoes well and return to the cooking pan. Mash until smooth, then stir in the warm buttery milk and season well. Tip most of the shallots into the mash, discarding the thyme stalks and mix in. Top with the leftover shallots and serve straight away.

This shepherd's pie recipe is perfect for using up leftovers; Jamie's lamb shepherd's pie has a twist with crispy potatoes all around !

Shepherd's pie

ROAST LAMB

shoulder of lamb, bone

FILLING

swede

TOPPING, SIDES & BOTTOM

2.5kg Maris Piper potatoes

Cheddar cheese

Serve these versatile savoury bites with sausages, or make them the star of the show with soured cream and a scattering of spring onions

Potato cakes

potatoes leftover mash

tbsp milk

chives

If you’re making the mash, peel and chop the potatoes, then cooking in a large pan of boiling salted water for 15-20 mins until they can be easily pierced with a cutlery knife. Drain and leave the potatoes in a colander to steam-dry. Warm the milk and butter in the pan over a low heat, then return the potatoes to the pan and mash. Stir to combine, then leave to cool.

Stir the flour into the mash, then mix in the spring onions, chives and a good pinch each of salt and pepper. Roll walnut-sized pieces of the potato mixture into balls and flatten slightly. (You should get around 12 in total.)

Heat the oil in a large frying pan over a medium heat and fry the potato balls for 2-3 mins on each side, pushing them down into discs using a fish slice, until golden and cooked through. (You may need to do this in batches.) Serve hot as they are, or alongside sausages or another main.

After a special midweek supper for two? Try this gorgeous scallops dish from Jamie's 5 Ingredients - Quick and Easy Food book, it'll be on the table within 20 minutes. And it's dairy-free, too.

Sizzling seared scallops

frozen peas

½ a bunch of fresh mint (15 grams)

6–8 raw king scallops, coral attached, trimmed, from sustainable sources

firm higher-welfare black pudding

Flavour salmon, cod and smoked haddock with fennel, anise and vermouth, and top with crispy nutmeg mash

Fish pie with potato crust

1kg Maris Piper potato

double cream

shallots

fennel seeds

star anise

vermouth

fish stock fresh if possible

skinless smoked haddock fillet, pin-boned and cut into 3cm pieces

skinless cod fillet, pin-boned and cut into 3cm pieces

salmon

frozen pea

dill

Boil the potatoes for 10-15 mins until tender. Drain and mash with the nutmeg, cream, butter and some seasoning. Leave to cool slightly, then stir in the egg yolks and chill until ready to use.

While the potatoes cook, make the sauce. Heat the butter in a large pan. Add the shallots, fennel seeds and star anise, and cook until the shallots are soft, about 5 mins. Add the vermouth, bubble and reduce until there is a syrupy glaze left – this will take 10-15 mins. Add the stock and continue bubbling until the liquid has reduced by half. Add cream and return to the boil for 2 mins, then strain and return to the pan.

Heat oven to 200C/180C fan/gas 6. Add the fish pieces to the cream sauce and poach for 2 mins until just cooked. Fold through the peas, hard-boiled egg and herbs, season and add a little lemon juice. Portion the fish sauce into individual dishes or 1 large dish. Top with the mashed potato: either pipe on with a piping bag fitted with a star nozzle or simply spoon on top and rough up with a fork. Dot the top with a little extra butter, then bake for 15 mins for small dishes or 30 mins for a large one, until golden and bubbling.

Bangers and mash is a heart warming meal and this recipe is extra posh and gorgeous with pan cooked chutney and leek mash; a brilliant twist on a classic.

1kg potatoes, peeled and halved

leeks, sliced and washed

sage, leaves picked

red onions,

fresh ginger, grated

higher welfare pork sausages

Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch.

Cook the potatoes in simmering water for 15 minutes, or until cooked through. Drain, cover and set aside.

Meanwhile, add a lug of oil to another saucepan and add the leeks. Sweat gently for about 5 minutes, until soft. Add the milk and bring to the boil then turn the heat off and add to the potatoes. Mash well and season to taste. Cover and set aside.

Preheat the grill to medium. Add a splash of oil to a frying pan over a medium heat and fry the sage leaves until crisp. Remove and set aside. Add some more oil to the pan and sauté the onions for 5 minutes, then add the cranberries, cinnamon and a splash of water. Simmer for 10–15 minutes, stirring, until the onions are soft and the chutney has reduced. Add the ginger and vinegar and cook for 30 seconds. Season, then remove the cinnamon stick.

Meanwhile, pop the sausages under the grill for 15 minutes, turning, until cooked. Serve with the mash, chutney and sage leaves.

Top 17 mash potato recipes from across the web

The most viewed mash potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Kiev

Indian-style chip butty

Allotment cottage pie

Pecan-crusted salmon with cauliflow...

Sausages with pan cooked chutney an...

Leg of lamb with amazing gravy

Cheesy mash-topped meatloaf

Mash-topped beef & Guinness pie

Vegan shepherd's pie

Bubble & squeak

Sweet potato mash

Caramelised shallot mash

Shepherd's pie

Potato cakes

Sizzling seared scallops

Fish pie with potato crust

Sausages with pan cooked chutney an...

Top 17 mash potato recipes from across the web

The most viewed mash potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Kiev

Indian-style chip butty

Allotment cottage pie

Pecan-crusted salmon with cauliflow...

Sausages with pan cooked chutney an...

Leg of lamb with amazing gravy

Cheesy mash-topped meatloaf

Mash-topped beef & Guinness pie

Vegan shepherd's pie

Bubble &amp; squeak

Sweet potato mash

Caramelised shallot mash

Shepherd's pie

Potato cakes

Sizzling seared scallops

Fish pie with potato crust

Sausages with pan cooked chutney an...

The most viewed mash potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Bubble & squeak